Cucumber and scallops made with sauce
By pouring hot oil over the cucumbers and then pouring boiling water over them, you can keep the green color of the cucumbers while still getting the right firmness. You can also use canned scallops instead of scallops
How to make it
1
Cut off the stem of the cucumber and peel it with a peeler. Cut it into quarters lengthwise, remove the seeds in the center, and then cut it into bite-sized pieces
2
Transfer the cucumber to a bowl, pour hot salad oil over it, then pour boiling water over it, then drain in a colander
3
Put Chinese soup and salt in a pot and heat. Once boiling, add the cucumber (2) and finely shredded scallops
4
Once boiling, reduce the heat and add the water-dissolved potato starch to thicken
5
Add the scallion oil and gradually add the beaten egg whites. After adding the egg whites, turn the heat up to high and the mixture will solidify nicely
6
Remove from the heat and serve in a bowl to complete.
Ingredients for 2 people
-
- Cucumber
- Two
-
- Salad oil
- 3 tablespoons
-
- Chinese soup
- 200cc
-
- salt
- 1/2 tsp
-
- Scallops
- 1 piece
-
- Water-soluble potato starch
- 1 tablespoon
-
- Scallion oil
- A little
-
- Egg white
- 1 piece
[PR]
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